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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
13/07/2022 |
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Data da última atualização: |
13/01/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CORREIA, V. T. V.; D'ANGELIS, D. F.; QUEIROZ, V. A. V.; RAMOS, A. L. C. C.; MACEDO, M. C.; AUGUSTI, R.; MELO, J. O. F.; FERREIRA, A. A.; LACERDA, I. C. A.; FANTE, C. A. |
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Afiliação: |
VINÍCIUS T. V. CORREIA, Universidade Federal de Minas Gerais; DANIELLE F. D'ANGELIS, Universidade Federal de Minas Gerais; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; ANA LUIZA C. C. RAMOS, Universidade Federal de Minas Gerais; MARIA CLARA C. MACEDO, Universidade Federal de Minas Gerais; RODINEI AUGUSTI, Universidade Federal de Minas Gerais; JÚLIO O. F. MELO, Universidade Federal de São João del-Rei; ANDREZA A. FERREIRA, Universidade Federal de Minas Gerais; INAYARA C. A. LACERDA, Universidade Federal de Minas Gerais; CAMILA A. FANTE, Universidade Federal de Minas Gerais. |
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Título: |
Impact of gamma irradiation on physicochemical, technological, antioxidant and microbiology properties of whole sorghum flours. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Journal of the Brazilian Chemical Society, v. 34, n. 2, p. 182-193, 2023. |
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DOI: |
https://dx.doi.org/10.21577/0103-5053.20220097 |
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Idioma: |
Inglês |
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Notas: |
Publicado online em 13 jul. 2022. |
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Conteúdo: |
This study aimed to evaluate the effect of gamma irradiation (GI) on the physicochemical, technological, antioxidant and microbiological characteristics of different whole sorghum flours (WSF), as well as to characterize the profile of chemical constituents by paper spray mass spectrometry (PS-MS). The doses applied interfered in the staining characteristics of the evaluated flours, providing the darkening of the same. For the other physicochemical, technological, and antioxidant parameters, no significant influence of the process was observed. The fingerprint obtained in both ionization modes had not been influenced by irradiation, being flavonoids, phenylpropanoids, amino acids, benzoic acid derivatives, carboxylic acids, and sugars tentatively identified. In microbiological terms, there was a reduction of molds, yeasts, and Bacillus cereus in irradiated WSF compared to control (non-irradiated). Therefore, the application of low doses of gamma irradiation represents an advantageous alternative for the conservation of WSF and maintenance of compounds bioactive identified by the PS-MS technique. |
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Palavras-Chave: |
Conservação de alimento. |
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Thesagro: |
Antioxidante; Cereal; Espectrometria; Farinha; Microbiologia de Alimento; Propriedade Físico-Química; Sorgo; Tecnologia. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/245038/1/Impact-of-gamma-irradiation-on-physicochemical-technological-antioxidant.pdf
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Marc: |
LEADER 02252naa a2200361 a 4500
001 2144705
005 2023-01-13
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://dx.doi.org/10.21577/0103-5053.20220097$2DOI
100 1 $aCORREIA, V. T. V.
245 $aImpact of gamma irradiation on physicochemical, technological, antioxidant and microbiology properties of whole sorghum flours.$h[electronic resource]
260 $c2023
500 $aPublicado online em 13 jul. 2022.
520 $aThis study aimed to evaluate the effect of gamma irradiation (GI) on the physicochemical, technological, antioxidant and microbiological characteristics of different whole sorghum flours (WSF), as well as to characterize the profile of chemical constituents by paper spray mass spectrometry (PS-MS). The doses applied interfered in the staining characteristics of the evaluated flours, providing the darkening of the same. For the other physicochemical, technological, and antioxidant parameters, no significant influence of the process was observed. The fingerprint obtained in both ionization modes had not been influenced by irradiation, being flavonoids, phenylpropanoids, amino acids, benzoic acid derivatives, carboxylic acids, and sugars tentatively identified. In microbiological terms, there was a reduction of molds, yeasts, and Bacillus cereus in irradiated WSF compared to control (non-irradiated). Therefore, the application of low doses of gamma irradiation represents an advantageous alternative for the conservation of WSF and maintenance of compounds bioactive identified by the PS-MS technique.
650 $aAntioxidante
650 $aCereal
650 $aEspectrometria
650 $aFarinha
650 $aMicrobiologia de Alimento
650 $aPropriedade Físico-Química
650 $aSorgo
650 $aTecnologia
653 $aConservação de alimento
700 1 $aD'ANGELIS, D. F.
700 1 $aQUEIROZ, V. A. V.
700 1 $aRAMOS, A. L. C. C.
700 1 $aMACEDO, M. C.
700 1 $aAUGUSTI, R.
700 1 $aMELO, J. O. F.
700 1 $aFERREIRA, A. A.
700 1 $aLACERDA, I. C. A.
700 1 $aFANTE, C. A.
773 $tJournal of the Brazilian Chemical Society$gv. 34, n. 2, p. 182-193, 2023.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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| Registros recuperados : 1 | |
| 1. |  | CORREIA, V. T. V.; D'ANGELIS, D. F.; QUEIROZ, V. A. V.; RAMOS, A. L. C. C.; MACEDO, M. C.; AUGUSTI, R.; MELO, J. O. F.; FERREIRA, A. A.; LACERDA, I. C. A.; FANTE, C. A. Impact of gamma irradiation on physicochemical, technological, antioxidant and microbiology properties of whole sorghum flours. Journal of the Brazilian Chemical Society, v. 34, n. 2, p. 182-193, 2023. Publicado online em 13 jul. 2022.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| Registros recuperados : 1 | |
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